I made these yesterday for my sister's birthday celebrations tonight, and they were so delicious! Chocolate and mint is always the perfect match, and with a mint aero bubble on top, what could be better? These look really cute and taste surprisingly light and refreshing. I used a large star piping nozzle that I recently brought off Amazon and you can really tell the difference - I think these look a lot more professional than previous cupcakes I have made - it's definitely worth the money. These would also look good decorated with after eight mints.
For the chocolate sponges (makes about 24)
- 225 margarine/butter (or both)
- 225g caster sugar
- 4 eggs, beaten
- 225g self raising flour
- 1/2 tsp baking powder
- 2 tbsp semi skimmed milk
- 1 tsp vanilla essence
- 4 tbsp cocoa powder
For the peppermint buttercream
- 150g unsalted butter
- 225g icing sugar
- 2 tbsp hot milk
- 4 tsp peppermint extract (according to taste)
- few drops of green food colouring
- mint aero bubbles, to decorate
1. Pre-heat the oven to gas mark 4 / 180 degrees. Line a few cupcake trays with cupcake cases.
2. Beat together the marg/butter and sugar until light and fluffy. Gradually beat in the eggs, adding flour occasionally if curdling occurs.
3. Sift the remaining flour, baking powder and cocoa powder into the bowl, then gradually whisk in the milk and vanilla essence.
4. Spoon into the cupcakes cases and bake in the oven for around 20 minutes. Leave to cool on a cooling tray.
5. For the butter cream, cream together the butter, sugar and milk until smooth. Add the peppermint extract and food colouring and stir thoroughly. Taste and if necessary add more of the peppermint.
6. Using a disposable piping bag and a large star nozzle, pipe the buttercream on top of each cupcakes - be generous! Place a mint aero bubble on top and voila!
I ran out of buttercream and so decorated the remaining 3 cupcakes like this, ha ha ha it makes me laugh: